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5 lbs boneless, skinless chicken thighs or breasts, cut into chunks

3 lbs baby potatoes, halved or quartered

2 lbs bell peppers, assorted colors, sliced

2 lbs zucchini or summer squash, sliced

2 large red onions, sliced

½ cup olive oil

2 tbsp garlic powder

2 tbsp smoked paprika

2 tbsp dried oregano

2 tbsp dried thyme

1 tbsp salt

2 tsp black pepper

Spicy option: 2–3 tbsp Cajun seasoning or 1–2 tsp cayenne pepper (serve on the side for mild eaters)

Fresh parsley or cilantro for garnish

Lemon wedges

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Instructions

1. Prep: Preheat oven to 425°F (220°C). Line 2–3 large sheet pans with parchment paper.

2. Mix Veggies: In a large bowl, toss potatoes, peppers, zucchini, and onions with half the olive oil, half the salt, and half the herbs/spices.

3. Season Chicken: In another bowl, toss chicken with remaining olive oil, salt, and herbs/spices. For a spicy batch, toss half the chicken with Cajun seasoning or cayenne; keep the rest mild.

4. Arrange: Spread veggies and chicken in a single layer on sheet pans, keeping spicy and non-spicy chicken separated.

5. Roast: Bake for 20–25 minutes, stirring halfway, until chicken is cooked through and veggies are tender.

6. Serve: Transfer to a serving platter. Garnish with parsley/cilantro and lemon wedges. Offer extra Cajun seasoning or hot sauce on the side for those who want more heat.

Tip: Serve with a simple green salad or cooked rice for a complete meal. This dish is easy to scale and keeps prep/cleanup minimal.